How are we all on this beautiful summers day? Soaking up the sun, drinking in beer gardens (a summers day tradition) or just stuck in at work, not so fun! But here's a little treat to brighten up your day even more.. CUPCAKES. :))
A couple of weeks ago now my friend asked me if I would make some cupcakes for a baby shower she was hosting and obviously I said yes. It was for a little girl so I knew it would be a great exuse to make some pink cakes decorated with all things girlie and cute. I decided I would pipe pink rose icing on top of the cupcakes and add glitter, sweets, fondant flowers, edible pearls, bows and also some fondant baby shoes that I made and painted with edible paints and glitters. Once they were completed they all looked so pretty and went down very well on the day which I was so pleased with. I used my 'go to' cupcake recipe that is quick, easy and tastes good which meant I had more time to spend decorating and playing about with different looks :)) (defiantly the fun part).
Now you will probably recongise this recipe as I have posted it a few times before but that could only mean one thing, it works!! And tastes great. Sometimes simplicity is key (obviously didn't use that method when decorating).
'Go to' cupcake recipe
175g plain flour
175g caster sugar
175g unsalted butter
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Makes 12 cupcakes. (I doubled the mixture to make more)
Filling and topping
1 lemon (juice and zest)
220g unsalted butter
220g icing sugar
A knife or a cupcake cutter
1. Firstly pre heat the oven to 170 degrees and line a cupcake tin with cupcake cases.
2. Beat togther the sugar and butter untill light and fluffy.
3. Sieve the flour, baking powder and salt into the bowl.
4. Beat the eggs in a seperate bowl with the vanilla extract and stir in gradually to the mix until all the ingredients are combined together.
5. Pour the batter into half the cupcake cases. With the remaining batter grate 1 lemon zest in and stir well. Continue to fill the remaining cupcake cases.
6. Bake for 18-20 minutes, once baked cool on a wire rack.
7. To make the buttercream for the lemon cakes beat half the butter and icing (110g) in a bowl and add the juice of half a lemon. Do this gradually to make sure the buttercream doesn't get too runny. Beat well so you end up with a light and fluffy coulour/texture.
8. Make up the other half of the buttercream in another bowl for the chocolate cakes and set aside.
9. Once the cupcakes are completely cooled cut out a fairly deep circle in the middle, you can use a knife or I used a cutter which is simple and easy to use, this will be where you fill the lemon curd and Nutella.
10. Make sure you spoon in as much filling as you can for extra flavor and then ice the cupcake however you wish. I went for a pipped rose and added lots of glitter, pink, sweets and my fondant booties.
Let's hope that the baby is defiantly a girl!
So there we have it, easy peesy baby shower cupcakes that look the part and taste the part (I have to own up and admit I kept a couple back to scoff). So why not give them ago even if there not for a baby shower you can adapt them to any occasion or make them just for fun. I'm sure you'll love the recipe as much as I do.
Happy baking :))
Megan x x x